Herb and lime marinated fish

Herb and lime marinated fish

Olive oil, lime juice and delicate Spring herbs combine to create the perfect marinade for fish, atop a creamy, sweet puree of minted peas that will surprise and delight your residents.

Cooking tips

  1. As fish is more delicate than chicken or beef, avoid leaving strong citrus-based marinades on fish for more than 10 to 15 minutes or you will end up with ceviche. The acid in ingredients such as lemons or limes will ‘cook’ the fish if given the time.
  2. Store-bought marinades can contain sugar and preservatives, additives or gluten. By making the marinade yourself, it’s simpler, healthier and allergy friendly.
  3. Fish is a good source of fats, protein and omega 3 fatty acids and provides a broad nutrient panel of B vitamins, phosphorous, potassium and selenium.
  4. Olive oil and fresh lime juice aid healthy digestion.


Lime and herb marinated fish

IngredientsAllergens PrepUnitServe 6
Oil spray, Canola (rapeseed) check labelml12
Lime, Raw Juice ml24
Lime, Raw Finely grated g12
Oil, Olive ml60
Dill, Raw Finely Chop g18
Parsley, Continental, Raw Finely Chop g18
Salt, Cooking g6
Pepper, Black or white, Ground g6
Fish, White flesh, Raw fishFillet g800


  1. Combine lime rind, lime juice, oil, dill, parsley, salt and pepper in a shallow dish.
  2. Add fish and turn to coat. Cover and refrigerate for 15 minutes, turning once.
  3. Preheat a greased barbecue plate or large frying pan over medium-high heat. Cook fish, basting with marinade for 2 to 4 minutes on each side or until cooked through.
  4. Serve on a bed of lightly steamed snow peas, cherry tomatoes atop a delicate mint pea puree (recipe below).


Minted sweet pea puree

IngredientsAllergens PrepUnitServe 6
Pea, Green, fresh or frozen, Rawg500
Yoghurt, Greekdairyml50
Mint, RawFinely Chop g200
Salt, Cooking g6
Pepper, Black or white, Ground g6


  1. In a medium saucepan, add frozen peas and enough water to cover peas. Bring to a boil and boil until peas are tender—5-10 minutes.
  2. Drain peas and rinse with cold water. Add peas along with mint leaves, greek yoghurt, half & half to a blender or food processor. Add a pinch of salt and pepper. Purée until smooth. Tip the purée into a fine sieve and use the back of the ladle to push it through – this will give you a silky-smooth finish.You can also use an immersion blender for easier cleanup. Set aside or refrigerate until ready to use.

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